This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing. This recipe is from Joe Beddia, the dough master behind Philadelphia's cult favorite, Pizzeria Beddia.
Recipe information
Yield
Makes about 2 cups
Ingredients
2
cups heavy cream
½
cup chopped basil
¼
cup chopped fennel fronds
¼
cup chopped chives
1½
teaspoons finely grated lemon zest
2
tablespoons fresh lemon juice
1
small garlic clove, finely grated
Pinch of crushed red pepper flakes
Kosher salt, freshly ground pepper
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Preparation
Step 1
Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15–30 seconds; season with salt and pepper.
Step 2
Do Ahead: Cream can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Per 1/4 cup: Calories (kcal) 210
Fat (g) 22
Saturated Fat (g) 14
Cholesterol (mg) 70
Carbohydrates (g) 2
Dietary Fiber (g) 0
Total Sugars (g) 2
Protein (g) 2
Sodium (mg) 20